WE PUT listerelle and the trito one of rosmarino inside of the lardellatore

we introduce the instrument in the heart of our thread for all its length

with this technique - position of the fingers - we parade the lardellatore leaving inside of the thread the farcia

we prepare the marinatura that will be made from yogurt of the garlic and oil and spices

to put it to marinare for 4 hours
we place it on the grill to indirect baking

Temperature to the heart for the baking that you see in photo 65-70 of the verdure grilled some I have gained a tortino making of one dadolata and I have added of the pinoli and two leaves for the basil honor